These pancakes taste just like a cheese danish ! They are very wet and the cottage cheese makes them have that danish flavor. If you don’t like pancake batter , you probably won’t like these because they are anything but "dry and golden," but I am batter lover and think they are wonderful. This is my go-to breakfast when I need something to hold me a long time – the high protein content keeps me full for HOURS.
Check out the original recipe from Peanut Butter Boy .
You can play around with the proportions . Peanut Butter Boy uses 3/4 a cup of egg whites, but sometimes I’m running low and use a combo of egg and milk. His recipe is great, and here’s another combo I’ve made.
For 2 servings :
- 1 cup oats
- 1 cup fat-free cottage cheese
- 1/4 cup egg whites (NOTE: We’ve tried these with whole eggs and they do NOT work!!)
- 1/4 cup milk (I use vanilla hemp, you could use soy or skim)
- 1 small banana pureed in the batter
- 1 tsp vanilla extract
- 1 small banana, sliced. Put the slices in while you’re cooking the first side. Flip!
For the above ingredient combo, each serving is about 350 kcal , 7 grams fiber and 23 grams protein. The pureed banana in the batter can easily be left out and you can play around with the milk/egg proportions too. Obviously the nutritional info would change slightly.
I usually eat them with a tbsp of peanut butter :
A pancake "taco" – with some batter coming out. Click here for the taco post !
(*Note that these use egg whites, which are safe to consume raw, but if you used real eggs you’d want to be sure they were cooked!)
